Blanca’s tamales are filled with chicken breasts and salsa. The salsa is made from tomatillos, onion, chile de arbol, and chile guajillo. Blanca wraps the masa in the corn husk before steaming the tamales. They are called tamales de pueñete in reference to the word puño or fist, because they are large. When she was young, Blanca made them with her grandmother for the Day of the Dead.